Chinese Southern Fried Chicken
Crispy, juicy, and packed with bold flavors, Chinese Southern Fried Chicken combines the best of two culinary worlds, bringing together the fragrant spices of Chinese cuisine with the irresistible crunch of Southern-style fried chicken. Tender chicken drumsticks or thighs are marinated in a flavorful blend of buttermilk, soy sauce, Shaoxing wine, garlic, ginger, and five-spice powder for a juicy, aromatic base. Coated in a seasoned flour mixture spiked with Sichuan peppercorns and cayenne, these chicken pieces fry to golden perfection, delivering a complex layer of heat, zest, and deep umami in every bite. Perfectly paired with fluffy steamed rice, tangy pickled vegetables, or a refreshing salad, this dish is ideal for a crowd-pleasing dinner or special gathering. With its unique fusion of textures and tastes, this Chinese take on fried chicken is a must-try for lovers of global comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces chicken drumsticks or thighs
- 240 ml buttermilk
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tsp five-spice powder
- 1 tsp ground white pepper
- 240 g all-purpose flour
- 60 g cornstarch
- 1 tsp baking powder
- 1 tsp ground Sichuan peppercorns
- 1 tsp cayenne pepper
- 2 pieces large eggs, beaten
- 1000 ml vegetable oil (for frying)
- 2 stalks spring onions (for garnish)
Instructions
In a large mixing bowl, combine the buttermilk, soy sauce, Shaoxing wine, minced garlic, ginger, five-spice powder, and ground white pepper.
Add the chicken pieces to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
In a separate shallow bowl, mix the all-purpose flour, cornstarch, baking powder, ground Sichuan peppercorns, cayenne pepper, and a pinch of salt.
Prepare a second shallow bowl with the beaten eggs.
Remove the marinated chicken from the refrigerator and allow it to come to room temperature for 20 minutes.
Dip each chicken piece first into the flour mixture, then into the beaten eggs, and back into the flour mixture, ensuring a thorough and even coating.
Heat the vegetable oil in a deep pot or skillet over medium-high heat until it reaches 175°C (350°F). Use a kitchen thermometer for accuracy.
Carefully lower the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 10-12 minutes, turning occasionally, until the chicken is golden brown and fully cooked through (internal temperature should reach 75°C or 165°F).
Remove the chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
Garnish with sliced spring onions and serve hot with your favorite dipping sauce or sides such as steamed rice, pickled vegetables, or a crisp salad.
Nutrition Facts
Calories |
12134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1132.0 g | 1451% | |
| Saturated Fat | 181.0 g | 905% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1515 mg | 505% | |
| Sodium | 2865 mg | 125% | |
| Total Carbohydrate | 271.9 g | 99% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 13.9 g | ||
| Protein | 317.3 g | 635% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 634 mg | 49% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 3767 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
